Caribou Medallions with Blackberry and Cranberry Sauce
Marinade
1 pound Caribou lean striploin
1 teaspoon garlic flower in oil
1 medium sliced onion
1 medium sliced carrot
250 milliliters red wine
1/2 pound blackberries
Fresh ground pepper, to taste Sauce
2 tablespoons vegetable oil
1/4 cup apple vinegar
2 tablespoons honey
All liquid from the previous marinade
1/2 cup demi-glace
Salt and pepper to taste
Garnish
36 pieces fresh or frozen cranberries
1 tablespoon butter
For the marinade: Cut the meat in medallions of 1 1/2 ounces each. Combine the marinade ingredients in a blender and mix for 10 seconds. Pour the mix on the meat and let it marinate for about 2 hours in the refrigerator.
For the sauce: Dry and panfry the medallions in a little vegetable oil until they're medium rare. Set aside. In the same pan, add the vinegar, honey and cranberries, and reduce almost completely. Add marinade liquid and reduce by three-fourths. Add demi-glace and check seasoning.
For the garnish: Saute the cranberries with the butter and sprinkle over medallions.
Serves four.
Note: This recipe could be served with a wild rice, baby carrots and sauteed fiddlehead ferns. You can substitute venison for caribou.
Nutrition values per serving: 222 calories, 8 g fat, 11 g carbohydrates, trace of fiber, 26 g protein, 94 mg cholesterol, 192 mg sodium
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Cipaille-Layered Meat Pie
2 pounds boneless chicken meat
2 pounds lean beef
2 pounds lean pork
4 medium onions
1/4 pound salt pork, thinly sliced
2 cups peeled, cubed potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon mixed spices (ground cloves, nutmeg, cinnamon and allspice)
2 cups of chicken stock (approximate)
Pastry for double-crust, 9-inch pie
Preheat oven to 400 degrees.
Cut chicken, beef and pork into 1-inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours or overnight.
Arrange salt pork evenly in the bottom of a 3-quart casserole, preferably cast iron with a cover. Layer with 1/2 of the meat mixture and 1/3 of the potatoes; season with 1/2 of salt, pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange ont he potato layer, cutting a small hole in the center. Repeat with 2 more layers of the meat and potatoes season with salt, pepper and spices. Cover with the remaining pastry, cutting a small hole in the center.
Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake for 45 minutes or until liquid simmers. Reduce temperature to 250 degrees and continue to bake, covered for 5 to 6 hours more or until crust is a rich golden brown.
Serves eight to 10.
Nutrition values per serving: 921 calories, 54 g fat, 27 g carbohydrates, 3 g fiber, 75 g protein, 265 mg cholesterol, 980 mg sodium
"A Taste of Quebec" by Julian Armstrong (1990 MacMillan)
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Aboriginal Bannock
2 3/4 cups corn flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons lard
2/3 cups water
Stir and blend together flour, baking powder and salt. With a pastry mixer or two knives, cut in finely the lard. Then gradually stir in the water. Mix until soft, slightly sticky dough.
Turn dough on a lightly floured surface and knead gently 8 to 10 times. Cook in frypan on hot ashes over open fire (turn Bannock to brown both sides) or on baking sheet in oven 12 to 15 minutes, or until golden brown. Cut and serve with butter.
Serves four.
Nutrition values per serving: 378 calories, 13 g fat, 63 g carbohydrates, 8 g fiber, 6 g protein, 9 mg cholesterol, 538 mg sodium
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Strawberry spinach salad
1/4 cup of raspberry vinegar
1/4 cup vegetable oil
1/2 cup water
3 dry shallots, finely chopped
Fresh ground pepper
2 pints fresh strawberries. sliced
1 pound fresh spinach, trimmed
In a small bowl, combine the vinegar, oil and water. Add chopped shallots and pepper to taste.
Arrange spinach leaves on a large platter; arrange sliced strawberries in a spiral formation on the spinach and drizzle with dressing.
Serves six.
Nutrition values per serving: 136 calories, 9 g fat, 12 g carbohydrates, 5 g fiber, 3 g protein, 0 mg cholesterol, 62 mg sodium
"A Taste of Quebec" by Julian Armstrong (1990 MacMillan)
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Warm Arctic Char and Smoked Salmon Salad with Wild Mushrooms
4 portions baby salad greens
1/2 bunch watercress
12 pieces wild mushrooms in season (or oyster mushrooms)
4 ounces bacon
1/2 pound Arctic char cut into pieces of 1/2-by-1/2-by-2 inches
4 tablespoons apple vinegar
2 ounces roasted hazelnuts
Salt to taste
Fresh ground pepper to taste
Wash the watercress and salad and put aside.
Grill the whole mushrooms at high heat and without fat. In a pan, melt bacon after cutting it into small lardons. Gently and quickly sear the char in the collected melted fat. Put the fish on dry paper towel.
Collect fat and mix with the apple vinegar in a proportion of 1/3 vinegar and 2/3 melted fat. Complete with the hazelnut oil if necessary.
Season the salad with prepared dressing, add friend bacon and hazelnut and serve immediately.
Serves four.
Editor's note: Lake trout can be substituted for the char.
Nutrition values per serving: 361 calories, 23 g fat, 6 g carbohydrates, 2 g fiber, 34 g protein, 71 mg cholesterol, 849 mg sodium.
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